6 eggs
400ml of sugar
120ml kakao
200ml lukewarm water
120ml oil
500ml cake flour
4ml of salt
20ml of baking powder
Whisk the eggs and sugar until light and fluffy. Mix the cocoa with warm water and add the oil. Sift the dry ingredients in the egg mixture. Sift the baking powder last bit. Bake in a medium oven 180 ‘C for 30-35 minutes. When the cake is ready, squeeze holes in with a fork and pour syrup over while the cake is still warm.
Stroop
1 1/2 cups of water
1 1/2 cups of sugar
15ml coffee powder
10ml vanilla scent
Put in the fridge and let the cake cool properly and then put the following on top of the cake:
1 box orley whip (2 sachets) or 175ml cream
1 tin of caramel condensed milk
Whisk the cream until tight and wrap the caramel in the cream. Crumble `n flake on top of the ear for decoration.
